Posted on 05/27/2011 4:29:34 PM PDT by LibWhacker
Scientists aiming their gene sequencers at commercial seafood are discovering rampant labeling fraud in supermarket coolers and restaurant tables: cheap fish is often substituted for expensive fillets, and overfished species are passed off as fish whose numbers are plentiful.
Yellowtail stands in for mahi-mahi. Nile perch is labeled as shark, and tilapia may be the Meryl Streep of seafood, capable of playing almost any role.
Recent studies by researchers in North America and Europe harnessing the new techniques have consistently found that 20 to 25 percent of the seafood products they check are fraudulently identified, fish geneticists say.
Labeling regulation means little if the “grouper” is really catfish or if gulf shrimp were spawned on a farm in Thailand.
Environmentalists, scientists and foodies are complaining that regulators are lax in policing seafood, and have been slow to adopt the latest scientific tools even though they are now readily available and easy to use.
(Excerpt) Read more at nytimes.com ...
Mystery meat. Yum. Love seafood so it’s all good, maybe.
Well, this could explain why I always say I’m allergic to some kinds of fish, but I don’t know which ones. I tend to avoid all fish, just to be on the safe side.
Your Talapia had turned. Properly stored and prepared Talapia has almost no flavor. It’s merely a delivery device for protien.
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I’ve eaten tilapia twice and both times I got violently ill about 7 hours later. Never have had that kind of reaction to any other food in my life.
I don’t eat tilapia. It’s disgusting, imho.
Cook it a little longer.
I’ve eaten tilapia twice
There’s your problem. Next time just eat it once.
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So true. As a long time commercial fisherman. Never buy seafood unless you catch it. they bleach it with Clorox to kill the smell and whiten it.
Tilapia is sold everywhere, I can’t stand it.
Oddly enough, I had a dream about smelt dipping last night.
LOL!
From what I have seen, Alaskan pollock also has very little flavor. I think they use it as a base for fish or crab products then add whatever ingredients they want to make it taste like something else.
I'm surprised by your reaction. It's a very mild white-fleshed fish with a very subtle flavor. I cook boneless filets frequently, adding a sprinkle of Penzey's Cajun or Trinidad spice or a seasoned beer batter coating. It's also wonderful in Thai and Indian curry sauces.
I suspect your tilapia was over the hill. I buy nearly all my fish quick-frozen -- it's much fresher than any I can find in local markets.
When I see it at Walmart I WILL NOT BUY IT because it has all these red veins or whatever they are and I have NEVER seen them in the ones I get at Costco. I have ordered a Talapia at a restaurant and it did taste awful. They must have bought it from Walmart.
Cheers!
Cheers!
Fresh tilapia is ok but its no where near as good as grouper, mahi, or a dozen other kinds of fish.
It is cheaper though.
Farmed tilapia is frequently grown with other fish. The tilapia eat the crap from the other fish so they are very economical to grow. mmm mmm tasty!
yep! We’ve used up a whole bag of Costco’s tilapia loins, and we have them on the list to buy this week. Very versatile fish, easy to cook in a variety of ways, and I really like that every one is individually sealed in its own bag. No freezer burn and they defrost in minutes in tepid water.
Try dusting them with some Chinese 5-spice powder and baking.
Or any kind of seasoning you like. I do recommend caution using anything too spicy like habeneros, because it will completely overwhelm the flavor of the fish.
Even just a little salt, fresh cracked black pepper and fresh lemon or lime juice...
Good stuff!
And leftover tilapia makes excellent fish tacos...
I see I'm gonna hate seafood by the time this thread is over, lol.
1/2 cup KRAFT Sun-Dried Tomato Dressing. (I couldn't find the Kraft so I used Olde Cape Cod Olive Oil & Basil Sun Dried Tomato Dressing).
2 Tbsp. fresh lime juice
4 Tilapia Fillets
2 large Roma Tomatoes, chopped
1/2 cup pimiento stuffed green olives, halved
3/4 cup Mexican Stlye shredded Cheddar Jack Cheese
1 Tbsp. chopped Cilantro.
Heat oven to 400 degrees
Mix dressing and juice. Place fish in 13x9 inch baking dish; drizzle with 1/2 the dressing mixture. Bake fish 20 min.
Toss tomatoes and olives with remaining dressing mixture. Top with tomato mixture and cheese.
Bake another 15 to 20 min or until cheese is melted and fish flakes easily with fork
Sprinkle with cilantro.
I cook this long because I put them in frozen. YUMMY!YUMMY!
I have this bookmarked so I can come back later and print that out...it sounds terrific, and I was just talking with my wife about what we could do all summer with the tomatoes we have in the garden...
We do a lot of grilling, and she bought me a couple of stainless steel grilling baskets from “The Pampered Chef”, and they are the bomb! We had company last weekend (16!) and we served pulled pork sandwiches, with grilled vegetables and grilled pineapple on the side.
1 large onion capped and quartered
1 each, red, yellow, orange bell peppers; cored, pitted and cut into strips
4 cups porcini mushrooms, halved
2 each zucchini and yellow goose-neck squash, sliced into 3/4” pieces
Combine veggies in a large stainless steel bowl, drizzle with olive oil and toss until coated. Add 1/4 cup balsamic vinegar, salt and pepper, toss again, and let marinate at room temp until time to grill.
I fire up the charcoal, and let the baskets heat, then cook the veggies till done. Serve ‘em hot. People will fight over them, and the leftovers make an incredible omelet the next morning....
Take a large ripe pineapple, peel and cap both ends. Cut into quarters lengthwise, and remove the core. Slice into 1” thick pieces.
Sprinkle with low-sodium soy sauce, and dust with your favorite spicy blend. I use a Mexican seasoning specifically for fruits. Let marinate at room temperature, then grill in the basket over hot flame. Let the pieces caramelize and turn them often. Serve hot.
Enjoy!
ROFLOL!!!!
I like fake kingcrab meat. Just how DO they get that red color on it?
They spray red (harmless vegetable) dye on it.
And distinctively different in terms of color.
Whoever wrote this article has never visited a fresh fish market.
Sounds delicious. Thanks!
If it swims, I eat it. Call it whatever you want. I always get whatever the special is in the supermarket and I bake it in olive oil at 350 degrees for 20 minutes. During summer, I wrap it in tin foil and put it on the grill.
Do the fishes know it?
They make it out of Fish Guts and dye it.
Great goodness — 84% of seafood is now imported?
We sit between the earth's two great oceans, the Pacific and the Atlantic, and yet we import 84% of our seafood?
Tilapia is the very worst fish you can eat. Very LOW omega 3(good fat), very HIGH omega 6 (bad fat)
Oh they do not ... too tedious a methodology. BTW, have you ever had ‘Kloob’?
Tilapia's mercury content is LOW vs. salmon. Tilapia grow fast and don't absorb as much before they're harvested. It is also much higher in protein than other fish. The effect of high omega 6 vs.omega 3 doesn't worry me considering the small amount I consume vs. other elements of my diet. Besides, I'm old enough to know I won't die young.
Reminds me of a restaurant where I ordered red snapper.
What they served was perch and clearly not snapper. When I complained, the waiter explained that red snapper is usually served in the shell, but they prepare it differently. UGH, idiot.
Garde la Foi, mes amis! Nous nous sommes les sauveurs de la République! Maintenant et Toujours!
(Keep the Faith, my friends! We are the saviors of the Republic! Now and Forever!)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
I tried your recipe with tilapia this evening, and it is quite a hit.
I made it slightly different though....
I went looking for Sun Dried Tomato dressing and couldn’t find it anywhere at Winco; so I punted. I substituted a nice roasted red pepper dressing, added a chopped roasted red pepper with everything else...incredible!
The tilapia is really versatile and it doesn’t get over powered with a nice marinade/tapinade like this one...
Thanks again for the recipe! I can already see some other tasty variations on this theme...
Cheers!
Glad you liked. I really did.
That’s what I was thinking.
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